Gil Asakawa's Nikkei View | syosaku-japan
1680
archive,tag,tag-syosaku-japan,tag-1680,qode-quick-links-1.0,ajax_fade,page_not_loaded,,qode-title-hidden,qode-theme-ver-11.0,qode-theme-bridge,wpb-js-composer js-comp-ver-5.1.1,vc_responsive
November 26, 2021

(Note: This is a sponsored post.) If you’ve ever dined at a nice Japanese restaurant, you’ve probably had misoshiru (miso soup) out of a lovely, thin bowl with lacquered fish – maybe red or orange inside, and black outside with an intricate Japanese pattern, probably in gold. Or maybe you’ve had sushi served in a round container with several layers and...

June 1, 2021

I love to cook, which is a good thing because I love to eat! I can trace my love for cooking to my childhood in Tokyo, watching my mom cook both Japanese and Western foods for our family meals. She was born in Nemuro, on the eastern-most tip of Hokkaido, the northern island of Japan. She cooked a variety of dishes...